Baingan Bharta, a popular smoky and zesty dish from North India is made with roasted mashed eggplant, sauteed in onion, garlic, tomatoes and Indian spices. Vegan & Gluten-free.
Rinse and dry the eggplant. Apply oil over the eggplant using your palms or a brush. Roast eggplant.
Place the eggplant on top of a burner for roasting. Optionally, use a stainless steel mesh on top of the burner, and place eggplant on it. Roast whole turning frequently for about 12-14 minutes. Once done, a fork or knife should insert easily in the eggplant. (see notes for air fryer method)
Transfer to a plate, cover with foil and let it cool slightly. Now with your fingers, remove the skin completely. Then chop/mash the eggplant using a knife/fork. You can also use a potato masher.
Cook Bharta
In a large pan on medium-high flame, heat oil and add cumin seeds. Sauté for 30 seconds until the cumin seeds sizzle.
Add green chili pepper, ginger and garlic. Sauté for a minute.
Add onions and saute for 5-7 minutes until they are light golden. You don't want to brown them.
Add all the spices. Then add the tomatoes. Mix well, and cover with a lid so the tomatoes soften. Saute for 5-7 minutes until the oil separates.
Add the roasted mashed eggplant. Mix well and sauté for 2 minutes. Turn flame to medium-low and cover with a lid for 3-4 minutes. Remove lid, and give the bharta a stir. Turn off flame.
Garnish with chopped cilantro, and enjoy with roti or paratha.
Video
Notes
Prepping eggplant for roasting: Many people suggest to add slits with a knife before roasting the eggplant. My mom suggests to not do that as that creates a mess with the juices of the eggplant coming all over the stove. Removing skin: Remove all of the charred skin from the eggplant. The bharta will taste bitter if there are any bits of charred skin.Roasting eggplant în air fryer: Add 3-4 slits to the eggplant. Brush some oil on the eggplant. Place the eggplant in the basket. Roast at 400 degrees Fahrenheit for 18-20 minutes. Then flip it and roast for another 18-20 minutes.